Classic chocolate mousse

‘What excites me is the lightness and 
the way you can catch the different 
flavour profiles of the chocolate. You can play around with the sizes of these and get 
really flamboyant with them.’

‘What excites me is the lightness and the way you can catch the different flavour profiles of the chocolate. You can play around with the sizes of these and get really flamboyant with them.’

140g Willie’s Supreme Cacao Madagascan 71 Sambirano Superior dark chocolate, chopped 100g Willie’s Supreme Cacao 69 Indonesian Javan Light Breaking dark chocolate, chopped 2 eggs, separated 25g caster sugar 150ml double cream, lightly whipped Fresh berries, to serve Whipped cream or crème fraiche, to serve 4 x 6cm ramekins

Lightly oil the ramekins, then take a piece of baking paper about 18cm x 18cm and press inside so it sticks to the base and sides and comes up above the rim. Melt the Madagascan Sambirano chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Pour into the lined ramekins and spread evenly over the bottom and up the sides with a flexible spatula. Chill in the fridge. Melt the Indonesian Javan chocolate in a heatproof bowl in the same way. In a separate bowl, whisk the egg whites with half the sugar until stiff. In another bowl, whisk the egg yolks with the remaining sugar and stir into the melted chocolate. Fold in the lightly whipped cream, then the egg whites. Tip into the prepared chocolate cases and chill for at least two hours. Carefully lift out of the ramekins and peel the baking paper off the sides. Use a spatula to lift the paper off the base and place on a plate. Keep chilled until ready to eat and serve with berries, whipped cream or crème fraiche.

Serves 4